These are a little more sophisticated than the average cookie. They take a bit of time to make, but you can do it in stages, and they freeze very well, so you can make them well ahead of time.

CAPPUCINO FLATS

2 squares unsweetened chocolate
2 cups flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup shortening
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp instant coffee crystals
1 tsp water
1 egg
1 1/2 cups chocolate chips
3 Tbsp shortening

In a small, heavy, very dry saucepan, gently heat and stir the unsweetened chocolate till melted. Remove from the heat and cool slightly. Meanwhile, stir together the flour, cinnamon, and salt.

Cream together the butter, shortening, and sugars until fluffy. Stir the coffee crystals into the water until dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture and beat well. Add flour mixture and beat just till well-mixed. Cover and chill about 2 hours, or until easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Cut each roll into 1/4-inch slices. Place on cookie sheets.

Bake at 350 degrees F for 10-12 minutes, or until edges are firm. Remove and cool.

In a small, heavy saucepan, heat chocolate chips and shortening over low heat until melted, stirring occasionally. Dip 1/2 of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set.

Notes: Don’t add the coffee and water to the chocolate as it melts. Be careful not to let the chocolate get too hot.

This recipe freezes beautifully.

Makes 4-5 dozen